This dish is the result of almost all left overs. I had roasted butternut squash, cooked farro and steamed kale on hand. With the addition of tomato sauce, sautéed onions and zucchini, I was able to turn these ingredients into a delicious casserole  for two (or 2 servings for one) in no time. Below are approximate amounts, adjust to your needs.

1/2 cup cooked farro

1 cup roasted butternut squash, cubed

1/2 cup steamed kale

1 small –  medium onion, halved and sliced thinly into half moons

3-4 cloves of garlic, minced

hot pepper flakes, to taste

4 small zucchini (16 oz.), halved and then sliced cross wise into half moons

a dash of dried thyme

fresh black pepper to taste

1 cup tomato sauce, store-bought or homemade (https://nourishyourselfnow.com/2016/10/22/chunky-to)

Preheat oven to 375 F

• Heat a large sauté pan to medium high heat.
• Dry sauté onions until they start to brown nicely. Deglaze with a little water to loosen up all the brown bits from bottom of pan. Approx. 4-5 minutes.
• Add garlic and hot pepper flakes and sauté for another minute or two.
• Add zucchini and thyme and sauté until nicely softened, approx. 4-5 minutes. Add fresh pepper to taste.
• Take off heat and let cool enough, until you are able to handle the mixture.
• Cover the bottom of 6×9 baking dish with tomato sauce.
• Layer zucchini mixture, farro and squash.
• Add a little more tomato sauce, more zucchini mixture and kale.
• Spread tomato sauce as last layer.
• Bake at  375 F for about 20-30 minutes. Enjoy!

Notes

Adjust quantities to suit your serving needs.

I used a thick home made sauce (left over) and a store bought one for my dish. Engine 2 makes a sauce that is sugar free, oil free and very low in salt. It comes in 2 flavors. Good one to have on hand.

To cut down on prep time, Trader Joe’s offers a 10-minute farro and sells pre-cut butternut squash.